Sunday, January 29, 2012

Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust

This is a delicious, flavor-packed main dish. I love the way all of the flavors - balsamic vinegar, sweet potatoes, and chard - blend together. 

Teff flour is made from teff, a tiny, brown grain that is a good source of iron and fiber, and has a fair amount of protein. You can find it in most grocery stores. The most common brand is Bob's Red Mill and is usually in the baking aisle.

Swiss Chard, Sweet Potato, and Feta Tart in a Teff Crust
The Best of Find Cooking: CookFresh

This is the photo from the magazine...It looks much prettier and appetizing in person!


1 C teff flour
1 C all-purpose flour (I used whole wheat)
3/4 tsp salt
6 oz  cold unsalted butter cut into 1/2 inch cubes
4 to 5 Tbs ice water

11/2 lb sweet potatoes
2 medium red onions, sliced 1/4 inch thick
2 Tbs balsamic vinegar
3 cloves of garlic, minced
1 large bunch Swiss chard, stems removed and leaved chopped
11/3 C crumbled feta cheese
2 eggs

To make the crust: 
Place the flours and the salt in a food processor and pulse to mix. Add the butter and pulse until it is incorporated and the mixture appears grainy. Add 4 Tbs of ice water and mix again until the dough just sticks together. If it is too dry, add a little more water. Form the dough into a thick disk and wrap it in plastic. Refrigeration for about half an hour. 
Remove the dough and roll it out on a lightly floured surface into a 14 inch circle. It might crack a little, but that is normal - just press the dough back together. Carefully lift the dough and place it into a 11-inch tart pan.
**The recipe says to use a tart pan with removable sides. If you have one, great, but I don't so I just used a regular pie plate. It worked great.

Press the crust into the pan and fold any overhanging dough into a lip around the rim. Prick the bottom with a fork several times. Bake it at 375 for about 10 minutes lined with parchment paper with pie weights or beans in the bottom. When the edges appear dry, remove the beans and paper and bake it for another 7 minutes or so, until the bottom looks set. 

For the filling:
Scrub the sweet potatoes and prick them with a fork. Place them on a foil-lined cookie sheet and roast them in the oven at about 350 for an hour or so, until they are soft when pierced. 
Meanwhile, heat some olive oil in a medium skillet and saute the onions over medium-high heat for about 10 minutes. Once they are tender and slightly charred, cover them, reduce the heat a little, and cook for another 8 to 10 minutes until they are soft and caramelized. Keep an eye on them and stir them frequently so that they don't burn! A 1 Tbs. of balsamic vinegar to the onions, stir until the liquid evaporates, then remove from the heat. Set the onions aside in a small bowl.

Clean the skillet and reheat it with a bit of olive oil. Cook the garlic for about a minute over medium heat, until it is fragrant. Increase the heat a little and add the chard with a pinch of salt. Toss it around in the pan for about 3 minutes, until the greens are wilted. Add the other Tbs of balsamic vinegar and cook until it is absorbed. 
Transfer the greens to a large bowl and add about 3/4 a cup of the feta and a pinch of crushed red pepper. Peel the roasted sweet potatoes and cut them into 1 inch cubes. Add them to the chard mixture and toss. Whisk the eggs with a bit of salt and pepper and add them to the mixture as well. 

To Assemble:
Spoon the filling into the bottom of the crust, and sprinkle the top with the remaining feta. Bake it at 375 for about half an hour, until the cheese is golden brown. 
**The recipe to says to add the onions when the tart comes out, but I added them about 5 minutes before I took it out of the oven so they would warm back up.
At whatever point you decide is best, spoon the onions over the top of the tart, almost completely covering it. Allow the tart to cool a bit, then if you used a tart pan remove the rim. 

Cut it into wedges and enjoy!



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